Chimichangas | Gourmet Traveller

Ingredients

• For deep-frying: vegetable oil
• To serve: sour cream
• Carne adobada
• 3 dried long red chillies
• 1½ tsp each cumin and coriander seeds
• ½ tsp white peppercorns
• 1 tsp dried oregano
• 4 golden shallots, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1 kg beef brisket, cut into 10cm pieces
• 2 tbsp vegetable oil
• 1 tbsp each ground chilli and paprika
• 500 ml veal stock (2 cups)
• 1 tbsp cornflour mixed with 1 tbsp cold water
• Flour tortillas
• 520 gm plain flour
• 90 gm lard (see note)
• 100 ml vegetable oil
• Guacamole
• 2 avocadoes, coarsely chopped
• 2 golden shallots, finely chopped
• 1 garlic clove, crushed
• Juice of 2 limes, or to taste
• 2 tsp Worcestershire sauce
• Few drops Tabasco, or to taste